Local Knowledge Of Kawa Beverage (Coffea Arabica L) In Kerinci An Ethnopedagogy Study

Kawa beverage is a Kerinci traditional drink made of dried coffee leaves. The purpose of this study is to find out the scientific values and attitudes by reconstructing the original knowledge of the community in the processing of Kawa beverage. The research method used is the phenomenological method with a qualitative descriptive approach. Data collection was carried out by means of observation, interviews and documentation. The data obtained were analyzed by describing, inventorying, then constructing original knowledge and scientific knowledge at the stage of the processing of Kawa beverage which consisted of six stages, namely collection, drying, baking, packaging, mixing and serving. The results showed that the processing of Kawa beverage was carried out in the traditional way based on knowledge transmition. Based on the stages of the process of the kawa beverage found educational values and scientific attitudes in terms of ethnopedagogy namely: hard work, creative, disciplined, honest, communicative, social care and responsibility and produce a new conceptual scientific thinking.